Sweet and Sour Chicken Rice
Ingredients
- 300 gThai or basmati rice (raw)
- 500 gWhite chicken (cubed)
- 1 pcRed bell pepper (squared)
- 1 pcGreen bell pepper (squared)
- 1 pcOnion (roughly sliced)
- 200 gAnanas comosus (L.) Merril (diced)
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 4 tbspRice vinegar
- 3 tbspWhite sugar
- 3 tbspsoy sauce
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspTomato paste
Method
Chicken coated in a glossy, syrupy sauce that perfectly clings to the meat. The peppers stay firm while the pineapple adds a touch of sweetness that balances the vinegar's acidity.
- 1
Rinse the jasmine rice until the water runs clear. Cook in 1.5 times its volume of salted water, covered. The grains should be tender and separate easily.
- 2
Cut the chicken breast into 3 cm cubes. Seed the peppers and cut them into squares. Cut the onion into large chunks and the pineapple into dice.
- 3
Heat the peanut oil in a wok or large pan. Sear the chicken over high heat until the meat turns white and starts to brown on the edges.
- 4
Add the peppers, onion, minced garlic, and ground ginger. Stir-fry vigorously for 3 minutes: the peppers should remain crunchy.
- 5
Mix the rice vinegar, sugar, soy sauce, and tomato paste. Pour into the wok with the pineapple. Once boiling, add the cornstarch diluted in a bit of water. Stir until the sauce coats the spoon.
- 6
Stir the cooked rice into the preparation or serve it on the side. The rice should soak up the sauce without becoming mushy.
Frequently asked questions
How do you get this dish right?
- Don't overcook the peppers; they should provide contrast to the tender chicken.
- Always dissolve the cornstarch in cold liquid to prevent lumps in the sauce.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to loosen the sauce.
